Friday, October 4, 2013

friday senses

hearing: sometime between the latest night and the earliest morning....when it's darker than dark, there is a pack of coyotes screaming and laughing at the moon.
It is the CREEPIEST noise to wake up to, trust me.

making: lots of soups lately, and every now and then I'll make some breadsticks to go with said soup.

Whole Wheat Breadsticks

-your favorite whole wheat pizza dough, rolled out on a pan

-brush with butter and fresh minced garlic

-sprinkle with dried or fresh herbs and parmesan cheese

throw it onto the grill or into an extra hot oven for a few minutes until it's crispy.
vwalla! breadsticks.

turning into a cat lady....ing: but seriously. this cat is the cutest.

and yes......this has been happening.

thinking. and thinking and thinking: of going back to school......eeeeeek!but feeling: old and dumb. and nervous. and old. and old.

hiking: Ali and I chased the snow up to Lake Blanche last Saturday.....beautiful.

each day the colors are turning more and more....I can't wait to get out and see more yellow and red (and maybe snow?) this weekend.

looking out my window: and it's snowing. here we go.eating tons of: eggs. always. also, peaches.
we still have fresh peaches and I'm not ready to let them go!

I put this together in the early afternoon and then kept it in the fridge all day, so at dinner time I could put it in the oven for a quick dinner.

Ingredients

2 chicken breasts

2 cups chopped cauliflower

1/2 cup fresh sage leaves

3/4 cup sundried tomatoes

1/2 onion, chopped

1 garlic clove, minced

3-4 cups chicken stock*

1 1/2 cups wild rice blend

1 1/2 cups grated smoked gouda cheese

Season chicken breasts with olive oil and s&p.
Bake at 350° until tender and done, and then shred
While chicken is baking, saute' onion and garlic in olive oil until tender.
Chop 1/4c sage and add to onion and garlic.
Add rice and broth* to onions.
*THIS is where you need to follow the cooking directions on your rice. Each blend of wild rice is a bit different--mine simmered for about 45 minutes in 4 cups of chicken stock.
Follow the cooking instructions on your rice, and simmer until rice is tender.
While rice is cooking, toss cauliflower with olive oil, s&p, and remaining 1/4c chopped sage and roast at 400° on baking sheet for 20 minutes .
In a baking dish, mix together cooked rice, shredded chicken, roasted cauliflower, sundried tomatoes, and gouda. Bake in the oven at 400° until heated through, 20-30 minutes.
enjoy!

announcing:

Whitney and I will be at Cubby's in Provo to sign your Family Flavor next week!

bring your book, come say hello and grab some good food.

*We won't be selling books at this singing--so if you don't have your copy yet there's still time! Get your copy on Amazon (HERE) and if you are a Prime customer you'll have it for our party.

11 comments:

I was petrified to go back to school but now I’m ¾ of the way finished with my Master’s Degree. I still feel old and dumb, but it feels sooooo good to be learning. I say go for it!!! I’ll be your cheering section through any difficult days :)

You are totally not too old for school! i loved all the not mainstream age classmates i had in my classes, they were seriously some of the best people in my classes. and in utah, there's always TONS of not 20 year olds going to school still, rock it girl! and i love that cat taking a bath pic, too funny!

sheena, i really do love you and your blog, thank you for inspiring me to look for the beauty and simplicity in life!

Sheena, I've said it before but I just love reading your blog posts...Your poetic way of writing, depicting and sharing your thoughts and experiences....the intimate photography and carefully chosen prose... I'm always so inspired here on Little Red House - Congratulations and Thank you! Also, it's never too late to go back to school...the time will pass either way :) Happy Fall!

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